JP2007252364A - Chocolate for bakery product, and method for producing bakery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a method for producing a bakery product hardly producing bloom even if adding chocolate having high mixing ratio of SUS type triglyceride to bakery product dough followed by baking together with the dough, capable of retaining chocolate original excellent palate feeling, and having rich chocolate flavor. <P>SOLUTION: This bakery product hardly producing bloom and having excellent chocolate flavor is obtained by baking together with dough containing wheat flour and saccharide, chocolate containing cacao fat, acetylated sucrose fatty acid ester and disaturated-oleic acid type glyceride having preferably 20-24C fatty acid as constituent saturated fatty acid. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to chocolates for bakery products such as bread, cakes and cookies, and a method for producing bakery products.

Chocolate composite confectionery is produced by combining bakery products such as bread, cakes, cookies, biscuits and pies with chocolates. Chocolates combined with these bakery products are used in applications such as sand, coating, enrobing and filling.

For example, Patent Document 1 proposes a pie confectionery that is based on sanding chocolate with pie dough having a thickness of 5 mm or less after baking.

Patent Document 2 proposes chocolates using lauric fats and oils for coating that covers the surface of confectionery such as cakes, breads, donuts, and biscuits.

However, all of these have the problem that after baking the bakery product first, it is necessary to sand or coat the chocolates, increasing the number of manufacturing steps.

On the other hand, Patent Document 3 proposes a brownie dough that can be baked as it is, but the dough contains cocoa powder or the chocolate content is up to 30% in the dough. It was not enough to satisfy.

In addition, in chocolates mainly made of cacao butter, when tempering is not performed when solidifying after heating and melting, it is called bloom, and the surface is wiped with white powder or whitened in spots. The product value may be significantly reduced. This tempering is a method for obtaining stable crystals of SUS triglycerides in chocolate, and conventionally, a complicated process called tempering has been required for chocolates containing a large amount of SUS triglycerides.

Patent Document 4 proposes a method of obtaining a composite chocolate confectionery by adding acetylated sucrose fatty acid ester and combining non-tempering chocolates having a high cocoa mass and cocoa butter content with baked confectionery. However, the blending ratio of cocoa butter in chocolate fat and oil is such that the solid fat index SFC (%) of non-cocoa butter at 20 ° C. is N20, and the amount of cocoa butter relative to the total amount with non-cocoa butter is [0.2 × N20 + 22.5 (%)] to [0.25 × N20 + 27.5 (%)], and the product temperature of the baked confectionery must be cooled to 40-45 ° C. and combined with chocolate. For example, there are no applications such as chocolate made essentially of cacao butter or baking chocolate with confectionery dough, and the effect was unknown.

In Patent Document 5, in chocolate chips which are added to a bakery product dough and baked together, 0.3 to 3% by weight of 1,3-dibehenoyl-2-oleyl glyceride as a mixed acid group triglyceride and non-fat milk solids Chocolate chips for bakery products containing 1 to 12% by weight are proposed, but in order to obtain a bloom suppression effect, a non-fat milk solid content within a certain range is required, and the non-fat milk solid content is included. It was difficult to obtain a similar bakery product using no so-called bitter chocolate.

Patent Document 6 and Patent Document 7 propose a method for producing chocolate confectionery having texture characteristics by mixing and baking starchy raw materials, moisture and the like with chocolates. In terms of the original flavor, it was insufficient.

Thus, chocolates used in bakery products so far can be combined with pre-baked bakery products, or when kneaded into dough, there is a limit to the cocoa butter content, or when baking with dough Is a non-tempering type fat and other ingredients such as non-fat milk solids, starchy raw materials, to enhance the chocolate flavor, good chocolate flavored bakery products There were many problems in terms of gain, and improvements were desired.
JP-A-10-155423 JP-A-61-67444 JP 2005-504511 A JP-A-2005-261251 Japanese Patent No. 3406562 Japanese Patent No. 3419446 JP 2000-270775 A

The object of the present invention is that even when chocolates with a high blending ratio of SUS-type triglycerides are added to the dough of a bakery product and baked with the dough, bloom is hardly generated and the original good texture of chocolate can be maintained. It is to provide a method for producing a bakery product rich in chocolate.

As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention contain cocoa butter and an acetylated sucrose fatty acid ester, and preferably have a fatty acid having 20 to 24 carbon atoms as a constituent saturated fatty acid. By baking chocolate containing glycerides together with dough containing flour and saccharides, it was found that bloom is difficult to occur and a bakery product having a good chocolate flavor can be provided, and the present invention has been completed.

That is, the first of the present invention is chocolates for bakery products containing cocoa butter and acetylated sucrose fatty acid ester.
2nd is chocolates of 1st description which contains 50 weight% or more of SUS type triglycerides with respect to the total triglyceride weight in an oil phase.
3rd is chocolates of 1st or 2nd description which contains 0.1 to 4.0 weight% of acetylated sucrose fatty acid ester in chocolates.
Fourth, any one of the first to third, wherein the chocolate contains 0.3 to 3.0% by weight of a disaturated monooleic acid type glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid. It is chocolates as described in.
The fifth is a method for producing a bakery product, characterized in that chocolate containing cacao butter and acetylated sucrose fatty acid ester is baked together with flour and sugar-containing dough.
Sixth is the method for producing a bakery product according to the fifth aspect, wherein the chocolate contains disaturated monooleic acid type glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid.
7th is the manufacturing method of the bakery product of 5th or 6th characterized by combining chocolates by shaping | molding / paste form.
Eighth, for chocolates used for chocolates for bakery products according to any one of the first to fourth, wherein the glycerides mainly composed of SUS type triglycerides contain 5% by weight or more of acetylated sucrose fatty acid ester. It is an oil and fat composition.

Baking chocolate containing di-saturated oleic acid type glycerides containing cocoa butter and acetylated sucrose fatty acid ester, preferably fatty acid having 20 to 24 carbon atoms as a constituent saturated fatty acid, together with flour and sugar-containing dough Thus, it is possible to provide a bakery product that does not easily generate bloom and has a good chocolate flavor.

Hereinafter, the present invention will be described in more detail.
The present invention is a chocolate for bakery products containing cocoa butter and acetylated sucrose fatty acid ester. The acetylated sucrose fatty acid ester in the present invention is a sucrose of the type in which the residual hydroxyl group in the sucrose fatty acid ester is substituted with an acetyl group. The fatty acid ester is preferably a long-chain saturated fatty acid having 16 or more carbon atoms and a degree of esterification of 3 or more.

In the present invention, SUS type triglyceride represents 2-unsaturated-1,3 di-saturated glyceride, S is a saturated fatty acid residue having 16 to 22 carbon atoms, and U is an unsaturated fatty acid residue having 16 to 22 carbon atoms. It is. In the present invention, the oil phase of chocolates for bakery products is preferably 50% by weight or more, more preferably 60% by weight or more preferably 75% by weight or more of SUS type triglyceride based on the total triglyceride weight. It is. As fats and oils containing SUS type triglycerides, cocoa butter is representative, and various hard butters are available on the market as substitute fats for cocoa butter. Although SUS type triglyceride is the main triglyceride component, SUS type triglyceride is preferably derived from cocoa butter for the purpose of the present invention, and cocoa butter contains about 80% by weight of SUS type triglyceride.

In addition to the SUS type triglyceride, other fats and oils may be used in combination with the chocolates of the present invention, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, Vegetable oils such as olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, shea fat, monkey fat, animal fats such as milk fat, beef fat, lard, fish oil, whale oil, and the above fats and oils Or a processed oil or the like subjected to hardening, fractionation, transesterification or the like of a single or mixed oil.

In the present invention, the content of the acetylated sucrose fatty acid ester in the chocolate is preferably 0.1 to 4.0% by weight, and if it is small, the bloom prevention effect is poor, and if it is large, the price increases. There is a problem that the tempering process when molding chocolates becomes difficult.

In the present invention, in addition to the acetylated sucrose fatty acid ester, the use of di-saturated monooleic acid type glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid can further prevent bloom after baking. Can be increased. The content of disaturated monooleic acid type glyceride having 20 to 24 carbon atoms as a constituent fatty acid is preferably 0.3 to 3.0% by weight, and if it is small, the increase in bloom prevention effect is poor. If it is too much, the problem of worsening the melting of chocolates occurs.

Among the disaturated monooleic acid type glycerides having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid, the 1,3-position saturated 2-position oleic acid type glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid is The tempering step when molding chocolates can be facilitated, which is preferable.

The chocolate for bakery of this invention is manufactured by the conventional method which produces common chocolates. In other words, cacao mass, fats and oils, cocoa powder, saccharides, milk powder, etc. are appropriately selected and mixed to prepare a dough, the solids are refined to an appropriate particle size with a refiner, kneaded and added with fragrance etc. And chocolate can be obtained.

The method for producing a bakery product of the present invention is characterized in that chocolate containing cocoa butter and acetylated sucrose fatty acid ester is baked together with flour and sugar-containing dough, and the baking step is typically baked in an oven. However, microwave irradiation, infrared heating, or the like may be used. Moreover, the temperature of baking normally has a preferable temperature exceeding 100 degreeC, More preferably, it can make it difficult to produce the bloom of chocolates by baking at 160 degreeC or more.

A bakery product can be obtained by baking the chocolates of the present invention together with a dough containing wheat flour and sugars. Examples of wheat flour include thin flour, medium flour, and strong flour, and these can be used alone or in combination of two or more. can do. As the saccharide, any of monosaccharides, disaccharides, oligosaccharides, polysaccharides, and sugar alcohols may be used, and two or more of these saccharides may be used in combination.

Bakery products obtained by baking the chocolates of the present invention together with flour and sugar-containing dough include breads, butter cakes, sponge cakes, shoe confectionery, fermented confectionery, pie, waffle and other Western confectionery, biscuits And baked goods such as cookies, crackers, dry bread, pretzel, cut bread, wafers, sables and macaroons, and baked goods in Japanese confectionery such as buns and dorayaki.

The shape of the chocolates of the present invention varies depending on the method of addition and dispersion with flour and sugar-containing dough, but can be used in the form of granules, plates, spheres, chunks, chips, or dies. Moreover, it can also be used by the method of disperse | distributing to the dough containing flour and saccharides in a liquid and paste form.

The chocolates of the present invention can be mixed with flour and sugar-containing dough at an arbitrary ratio. For example, when using what shape | molded chocolate previously in chip shape, when the said chocolates are used about 10 to 40 weight%, the presence of chocolate is felt strongly and it is favorable. In addition, in the case where chocolates are dispersed in a molten state in a dough containing flour and saccharides, the addition of about 30 to 70% by weight provides a bakery product with a rich chocolate flavor and good mouth melt.

In the present invention, conventional chocolates are baked by adding a fat composition for chocolate containing 5% by weight or more of acetylated sucrose fatty acid ester in glycerides mainly composed of SUS type triglyceride to existing various chocolates. It becomes possible to use it as a chocolate for products, and a variety of chocolate-flavored bakery products can be obtained.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples, “%” and “part” mean weight basis.

The melting point was measured according to the method prescribed in the Japan Oil Chemistry Association Standard Oil Analysis Test (1996 edition) 2.2.4.2 melting (increased melting point).
Triglyceride composition: Measured with a liquid high-speed chromatograph (column: ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature: 25 ° C., detector: differential refractometer).

(Preparation of fat containing 1,3-dibehenoyl-2-oleylglyceride)
Using an extremely hardened oil of high erucic acid rapeseed oil and high oleic sunflower oil, a transesterification reaction is carried out by a known method using an enzyme agent having 1-, 3-position selectivity, and further a high melting point fraction by solvent fractionation. Was sorted. This fraction contained 62.9% 1,3-dibenoyl-2-oleylglyceride (BOB) and had a melting point of 53.3 ° C. This was designated as BOB fat.

<Preparation of oil composition A for chocolate>
8% of “DK Ester FA-10E (Daiichi Kogyo Seiyaku Co., Ltd.)” (esterification degree 4.9), which is an acetylated sucrose fatty acid ester, is completely dissolved in 92% of cocoa butter, and the fat composition A for chocolate is used. Was prepared.

<Preparation of fat and oil composition B for chocolate>
8% of ester FA-10E was completely dissolved in 92% of “Melano NEWSS7 (produced by Fuji Oil Co., Ltd.)” which is a cocoa butter substitute fat to prepare an oil / fat composition B for chocolate.

<Preparation of fat and oil composition C for chocolate>
33% of the ester FA-10E was completely dissolved in 67% of cocoa butter to prepare a fat composition C for chocolate.

<Preparation of fat and oil composition D for chocolate>
58% of the ester FA-10E was completely dissolved in 42% of cocoa butter to prepare a fat composition D for chocolate.

<Preparation of fat and oil composition E for chocolate>
An oil / fat composition E for chocolate was prepared by completely dissolving 8% of ester FA-10E and 25% of BOB fat in 69% of cacao butter.

<Preparation of fat and oil composition F for chocolate>
An oil / fat composition F for chocolate was prepared by completely dissolving 5% of ester FA-10E and 25% of BOB fat in 70% of cacao butter.

<Preparation of fat and oil composition G for chocolate>
An oil composition G for chocolate was prepared by completely dissolving 6.3% of ester FA-10E and 18.7% of BOB fat in 75% of cacao butter.

<Preparation of fat and oil composition H for chocolate>
A fat composition H for chocolate consisting of 100% cocoa butter was prepared.

<Preparation of oil composition I for chocolate>
8% of "Ester F10 Daiichi Kogyo Seiyaku Co., Ltd.", a sucrose fatty acid ester, was completely dissolved in 92% of cocoa butter to prepare a fat composition I for chocolate.

<Preparation of oil composition J for chocolate>
8% of “Sunsoft QMP-1 (manufactured by Taiyo Kagaku Co., Ltd.)”, a polyglycerin fatty acid ester, was completely dissolved in 92% of cocoa butter to prepare an oil / fat composition J for chocolate.

<Preparation of fat and oil composition K for chocolate>
8% of "Sunsoft QMP-4 (manufactured by Taiyo Kagaku Co., Ltd.)", a polyglycerin fatty acid ester, was completely dissolved in 92% of cocoa butter to prepare an oil / fat composition K for chocolate.

<Preparation of fat and oil composition L for chocolate>
8% of “Sunsoft QMP-6 (manufactured by Taiyo Kagaku Co., Ltd.)”, a polyglycerin fatty acid ester, was completely dissolved in 92% of cocoa butter to prepare a fat composition L for chocolate.

<Preparation of oil composition M for chocolate>
25% of BOB fat was completely dissolved in 75% of cocoa butter to prepare a fat composition M for chocolate.

<Preparation of fat and oil composition N for chocolate>
50% of cocoa butter was completely dissolved in 50% of BOB fat to prepare a fat composition N for chocolate.

<Preparation of fat and oil composition O for chocolate>
37% of BOB fat was completely dissolved in 63% of cocoa butter to prepare a fat composition O for chocolate.

<Preparation of fat and oil composition P for chocolate>
75% of ester FA-10E was completely dissolved in 25% of cocoa butter to prepare a fat and oil composition P for chocolate.

<Table 1> Blending of fat and oil composition for chocolate

<Production of chocolate and cookies>
A chocolate was prepared with the composition shown in Table 2, and formed into a rectangular parallelepiped (chunk shape) of approximately 7 × 7 × 10 mm.
25 parts of the chunk chocolate was added to 75 parts of the cookie dough having the composition shown in Table 3 and baked to obtain a chocolate chip cookie.

<Table 2> Chocolate formulation (parts)

注）製菓用ショートニング：商品名『パリオールM（不二製油株式会社製）』 <Table 3> Cookies (parts)

Note) Confectionery shortening: Trade name “Pariol M (Fuji Oil Co., Ltd.)”

<Examples 1-7, Comparative Examples 1-9>
The chocolate chip cookie thus obtained was evaluated by a temperature cycle test for the presence or absence of bloom in the chocolate portion. The temperature cycle test mentioned here means that the chocolate chip cookie is held at 17 ° C. for 10 hours, then heated to 30.5 ° C. over 2 hours, held at 30.5 ° C. for 10 hours, and further over 2 hours. The temperature change to 17 ° C. was defined as one cycle, the state change of the chocolate part was observed, and the texture was evaluated. The results are shown in Table 4.

−：良好、＋：ブルーム発生・不良、＋＋：激しくブルーム発生・不良
※比較例９はチョコレートを作製し、これをテンパリング操作後、５℃、３０分間冷却したが固化が不十分で、チャンク状に成形する際に刃にチョコレートが付着したため十分な作業性が得られず、評価できなかった。 <Table 4> Results of bloom resistance test and texture evaluation of chocolate chip cookies

-: Good, +: Blooming / bad, ++: Vigorous blooming / bad * Comparative Example 9 produced chocolate, cooled to 5 ° C for 30 minutes after tempering operation, but solidified insufficiently, chunky Since the chocolate adhered to the blade during molding, sufficient workability could not be obtained and evaluation was not possible.

<Example 8>
Bitter chocolate consisting of 47 parts of cocoa mass, 46 parts of sugar, 21.5 parts of cocoa butter and 0.4 parts of lecithin, 0.75 parts of ester FA-10E which is an acetylated sucrose fatty acid ester, and 2.25 parts of BOB fat 117.9 parts of the added chocolate (SUS type triglyceride ratio in oil phase: 80% by weight) was melted at 55 ° C. and adjusted to 40 ° C., and 25 parts of the whole egg at 23 ° C. was mixed with 0.5 parts of ammonium bicarbonate and Dissolve 0.5 parts of baking soda in several portions, add and mix, and then add 5 parts of Western liquor and 12.5 parts of 3 times diluted concentrated milk ("Probest 500" manufactured by Fuji Oil Co., Ltd.) Add and mix in portions. To this, 100 parts of weak flour was added and stirred and mixed to obtain a dough. Table 5 shows the composition of the dough.

<Table 5> Chocolate confectionery formulation (parts)

10 g of this dough was formed into a spherical shape, placed on a top plate, and baked at 160 ° C. for 10 minutes. When this baked product was eaten, it had a rich chocolate flavor, and it was a baked confectionery that melted in the mouth and melted in the mouth. Moreover, when this baked product was evaluated by a temperature cycle test, it did not produce bloom even after 20 cycles and maintained a good texture. The results are shown in Table 6.

<Comparative Example 10>
A baked confectionery was obtained in the same manner as in Example 8 except that the chocolate to be produced was the bitter chocolate shown in Table 4. This was evaluated by a temperature cycle test. As a result, intense bloom occurred after 2 cycles. The results are shown in Table 6.

−：良好、＋：ブルーム発生・不良、＋＋：激しくブルーム発生・不良 <Table 6> Storage test results

-: Good, +: Bloom occurrence / defect, ++: Vigorous bloom occurrence / defect

<Example 9>
Bitter chocolate consisting of 31 parts of cocoa mass, 9.4 parts of sugar, 7 parts of cocoa butter and 0.4 parts of lecithin was added with 0.5 parts of ester FA-10E, which is an acetylated sucrose fatty acid ester, and 1.5 parts of BOB fat. 49.8 parts of chocolate (SUS-type triglyceride ratio in oil phase: 80% by weight) was melted at 55 ° C., and 21.5 parts of super white sugar was added to adjust the temperature to 40 ° C. To this, 16.5 parts of a whole egg at 23 ° C., 0.3 parts of ammonium bicarbonate and 0.3 parts of baking soda dissolved in several portions were added and mixed. Further, 3.3 parts of Western liquor and 3-fold diluted type 8.3 parts of concentrated milk ("Probest 500" manufactured by Fuji Oil Co., Ltd.) was added in several portions and mixed to obtain a dough. Table 7 shows the composition of the dough. 3.5 g of this dough was squeezed on a top plate and baked at 160 ° C. for 7 minutes. When this baked product was eaten, it was a baked confectionery that had a rich chocolate flavor and melted in the mouth. Moreover, when this baked product was evaluated by a temperature cycle test, it did not produce bloom even after 20 cycles and maintained a good texture. Table 7 shows the chocolate confectionery composition and Table 8 shows the results.

<Comparative Example 11>
A baked confectionery was obtained in the same manner as in Example 9 except that the chocolate to be prepared was the bitter chocolate shown in Table 8. This was evaluated by a temperature cycle test. As a result, intense bloom occurred after 2 cycles. The results are shown in Table 8.

<Table 7> Chocolate confectionery blend (part)

−：良好、＋：ブルーム発生・不良、＋＋：激しくブルーム発生・不良 <Table 8> Storage test results

-: Good, +: Bloom occurrence / defect, ++: Vigorous bloom occurrence / defect

Claims (8)

Chocolates for bakery products containing cocoa butter and acetylated sucrose fatty acid esters. The chocolate of Claim 1 which contains 50 weight% or more of SUS type triglycerides with respect to the total triglyceride weight in an oil phase. The chocolate of Claim 1 or 2 which contains 0.1-4.0 weight% of acetylated sucrose fatty acid ester in chocolate. The chocolate according to any one of claims 1 to 3, wherein the chocolate contains 0.3 to 3.0% by weight of a disaturated monooleic acid type glyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid. Kind. A method for producing a bakery product, characterized in that chocolate containing cocoa butter and an acetylated sucrose fatty acid ester is baked together with a dough containing wheat flour and sugar. The manufacturing method of the bakery product of Claim 5 which contains the disaturated monooleic acid type | mold glyceride which uses a C20-C24 saturated fatty acid as a constituent fatty acid in chocolates. The method for producing a bakery product according to claim 5 or 6, characterized in that chocolates are combined in a molded / paste form. The fats and oils composition for chocolates used for the chocolate for bakery products of any one of Claims 1-4 which contains 5 weight% or more of acetylated sucrose fatty acid ester in the glyceride which has SUS type triglyceride as a main component. .